Portiounen: 4

Mushroom goulash

Mushroom goulash

Soya chunks, peppers and lots of red wine make a tasty vegan mushroom goulash that’s best served over pasta, rice or potatoes.

Dat brauchs du

  • 200g soya chunks (dry)
  • 1 litre vegetable broth
  • 2 tblsp olive oil
  • 2 onions
  • 2 cloves of garlic
  • 200g mushrooms
  • 2 red peppers
  • 300ml red wine
  • 1 tblsp tomato paste
  • 2 tsp Marmite *
  • 1 tblsp paprika
  • 1 tsp garlic powder
  • Salt and pepper
  • Corn starch

Esou mëss du et

  1. Bring a pot of vegetable broth to a boil. (Make sure it's not too salty!) Remove the pot from the heat and add the dry soya chunk and let them rehydrate for 10 minutes. Then remove the chunks and press out extra liquid and let them sit in a colander while you move on to the next steps. Keep the rest of the broth for later.
  2. Clean and cut the vegetables. Dice the onion and cut the mushrooms and peppers into bite-sized chunks.
  3. Heat the oil in a large pot and fry the soya chunks and onion on high heat. Stir frequently. Add the garlic. Season with paprika, garlic powder, and black pepper. After a few minutes add the tomato paste and stir.
  4. Deglaze with red wine and let the alcohol cook off. Add the mushrooms, peppers, 500ml of the broth as well as 2 teaspons of Marmite and bring everything to a boil. Let simmer until the vegetables are cooked to your liking.
  5. Before serving, thicken the sauce with a bit of corn starch.

Gutt ze wëssen

* Marmite is a British spread made from yeast extract. It is extremely salty and savoury so you better use only a little bit at a time. You can find Marmite in the international foods aisle at the supermarket. Alternatively, you can use soya sauce or vegetable broth powder for seasoning.

Nierwäerter:


Pro Portioun: Kalorien: 390 kcalFett: 12gKuehlenhydrater: 37gProtein: 26g